Chocolate Truffles with Whisky & Ginger
Try our decadent chocolate truffles coated in crumbed shortbread - the perfect after dinner treat or an ideal home-made Christmas gift. If you don't want to use whisky simply replace with your favourite liqueur or miss out altogether, likewise chopped nuts or a little citrus zest can be added in place of ginger.
150g Dean's Shortbread, crumbed
50g fresh double cream
150g good quality dark chocolate, broken into pieces
15g unsalted butter
1-2 tsp whisky
25g crystallized ginger, very finely chopped
Follow The Steps
Warm the cream gently in a saucepan with the chocolate until melted and evenly combined.
Add the butter followed by the whisky and ginger - mix well to form a smooth paste.
Leave to cool and thicken.
Place the shortbread crumbs into a bowl. Take teaspoons of the cooled chocolate mixture and roll into balls - place into the Dean's Shortbread crumbs and coat evenly.
Place on a large serving plate or tray and then into the fridge to set.
Allow to come back to room temperature before serving.